Sweet bell peppers stuffed with sweet, smoky, tender pulled pork and cheddar cheese and grilled to perfection! Wrap them in tin foil and they’re great for making ahead or packing in a picnic. Only 3 ingredients! Can be made on the grill, in the oven or in the slow cooker.
I have been wanting to make some grilled stuffed peppers for so long now.
Maybe you know this, but I’m really not much of a veggie girl. Strangely enough, peppers are pretty much the only vegetable I’ll eat that still has some crunch to it. The rest of them I like totally cooked and mixed in with my other food so they’re less recognizable.
My favorite part of these stuffed peppers? That they’re 3 ingredients.
Or maybe that you can make them ahead.
Or maybe that you can wrap them up and easily tote them with you with a little portable barbecue on a family picnic adventure.
Okay, so I have lots of favorite parts.
But most of all, it’s summer, and you shouldn’t be stressing out over making huge, elaborate meals! Farm Rich Pulled Pork BBQ makes these super simple.
My 3 year old is all about the picnics.
We don’t have picnics nearly often enough, but we’ve already had one this year at the park (keeping in mind that I live in Manitoba and we got SNOW on May long weekend!), so I feel some good things coming on for the rest of the summer.
She will actually “play picnic” on the rug in front of our front door. The fact that I insist that’s not really a great place to play doesn’t seem to dissuade her! And, luckily, I still get plenty of invites to join her for lunch.
She has a pretty good variety of super appetizing plastic food, but I still don’t think it comes close to some sweet, smoky, saucy pulled pork stuffed in a pepper and covered in cheese.
I had so many ideas I wanted to make with this pulled pork, but I love stuffed peppers and because they’re pretty skinny when you do the math. I’m of the mindset that calories from veggies don’t count (can I get an Amen?), so if you get 6 stuffed peppers out of a box of pulled pork that’s 150 calories for the pork, and let’s say 50 for the cheese? That’s a pretty decent hot off the barbecue for Swimsuit Season meal you’ve got right there.
I made these 2 different ways simultaneously, just so I could give you some options for when the weather is not so nice (maybe you’re asked to bring the main dish for your 3-year-old’s front door rug picnic?). I wrapped them in tin foil and stuck them in the slow cooker on low for 2 hours, and they were great! The bottom didn’t get too dark and they weren’t too mushy. With my slow cooker, I wouldn’t want them in there any longer.
At the same time, I wrapped some up in tin foil and stuck them in the fridge to grill later. I grilled at about 450 degrees F for about 10 minutes in the foil and then I opened them up and placed them right on the grill for a few minutes to get that gorgeous char. Either way is great!
You could also bake them in the oven at 400 degrees F for 20-25 minutes until the peppers are cooked to your desired doneness.
Grilled Pulled Pork Stuffed Peppers
written by Ashley Fehr
Ingredients
- 3 sweet bell peppers halved and seeded (6 halves)
- 3 cups leftover Crockpot Pulled Pork
- 1 1/2 cups shredded cheddar cheese
- Green onions for garnish optional
Instructions
- Spoon ½ cup of the pork into each pepper half and sprinkle with cheese.
- Spray 6 sheets of tin foil with non-stick spray (this helps the cheese not to stick!) and place a pepper half in the middle of each sheet. Fold up the sides of the tin foil to seal.
- *To make ahead, place in the refrigerator up to 24 hours in advance.
- Preheat the grill to roughly 450 degrees F. Reduce heat on one side of the grill and place your tin foil wrapped peppers on the side with lower heat. Grill for 10-15 minutes and then open to check doneness. If desired, remove from tin foil and grill on the hotter side of the grill for 2-3 minutes to char the peppers.
Notes
*Oven: place on a baking sheet and bake at 400 degrees F for 20-25 minutes or until they reach desired doneness.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Brittany Koelmel says
Oh my goodness. I just finished dinner but these made my mouth water! Bravo. And I would pack edamame salad and kielbasa with zucchini!
Ashley says
That sounds amazing!
Brenda Haines says
Pulled pork, some good bread, cucumber salad, potato salad and watermelon for dessert 🙂 Thanks for the chance!
Ashley says
Sounds great!
Dandi D says
I always make sure to pack plenty of water and fun games to play after the picnic.
Ashley says
Great idea!
Janice says
potato salad, turkey sandwiches, fruit, and cookies (can’t forget dessert!) 😉
Ashley says
Never! Thanks Janice!
Natalie @ Tastes Lovely says
Golly do these look delicious! Such a fast and easy weeknight dinner.
Racquelle says
Fried chicken, and potato salad would be perfect!
Kate K (My Mommy Brain) says
I have five daughters and we LOVE to go on picnics at least once a month, now that school is out I plan to do it more often.
Our favorite thing to bring on picnics is a loaf of freshly made bread and various cold cuts and cheeses so everyone can make their own favorite sandwich. We bring chips and pretzels, and love to have fruit salad and some sort of sweet–usually home-made brownies.
Ashley says
We love that kind of low-stress meal throughout the summer!
rachel says
Deviled eggs and banana cream pie in mason jars!
Ashley says
Awesome!
Mariam says
I would pack our hot dogs and what not!
Thanks
Doris says
Man! We love us some burgers around here! lol
Ashley says
Us too!
Amy L says
I’d pack slider buns, pulled pork, cole slaw, fresh fruit, and brownies.
Ashley says
Perfect!
Izzy says
Picnics are the best!! And I love that your daughter plays picnic, haha! That is great 🙂 I love any food that is served in an edible bowl like stuffed peppers! My favorite picnic food by far would have to be cheese, wine, and crackers. It might be clique, but it does make for a great picnic!
Ashley says
It’s hard to go wrong with that combo! Thanks Izzy!
Jennifer says
I’d for sure have some pasta salad
Shelby @ Go Eat and Repeat says
I love the idea of putting pulled pork in this pepper! That is such a unique and fun way to serve it!
Beth says
Like I mentioned on FB, now this is my kind of stuffed pepper!!
Vickie says
Living in coastal south Florida..we have lots of places to have picnics and do so frequently. We go to the beach, the Indian River, the zoo or various parks on the waterfront…even our free music fests at night..they are quite romantic on a breezy, balmy night.
My picnics vary depending on the local..because I have had pulled port as part of my picnic and this is being featured here, my answer will include it.
To set the scene A cute buffalo print blanket, a radio (yes), a bottle of wine, a small bouquet of wild flowers tied with grosgrain ribbon..candles if at night.
I would make butcher block paper wrapped Cuban sandwiches (using the shredded pork) tied with raffia. Broccoli pasta salad in mason jars. cube watermelon with feta and balsamic. For dessert either chunky chocolate chips cookies or brownies.
Ashley says
That sounds idyllic! I wish we could have picnics year round!
Christin@SpicySouthernKitchen says
Oh yum! Pulled pork is the perfect filling for stuffed peppers and I love that you grilled them! For a picnic I always have to have fried chicken and deviled eggs!
Michelle says
Blanket, cold beverages, salads in jars, loaded sandwichs pre wrapped in parchment paper, & mixed fruit in jars for a perfect light treat.
Kerry says
I would pack plenty of fresh cooling drinks – lemonade, iced tea, maybe some sparkling wine.
Mary Morochnick says
I am having an old friend over for lunch tomorrow. Your recipe for stuffed peppers looks so easy and delicious. That will be the min course at my picnic. Now for desert….
Ashley says
Haha, don’t forget the dessert!